Recipes – Turntable Kitchenhttp://www.turntablekitchen.com
Connecting Food + MusicWed, 16 Aug 2017 18:28:47 +0000en-UShourly1https://wordpress.org/?v=4.8.1Berry Basil Beertailhttp://www.turntablekitchen.com/recipes/berry-basil-beertail/
http://www.turntablekitchen.com/recipes/berry-basil-beertail/#respondThu, 10 Aug 2017 15:57:39 +0000http://www.turntablekitchen.com/?post_type=recipe&p=49569This is a sponsored post in partnership with our friends at Pints and Plates. All words and opinions are our own. Thank you for supporting the brands that help us do what we do! There are two things I have been looking forward to in Seattle since last summer: backyard barbecues and berries. You see, Continue...

This is a sponsored post in partnership with our friends at Pints and Plates. All words and opinions are our own. Thank you for supporting the brands that help us do what we do!

There are two things I have been looking forward to in Seattle since last summer: backyard barbecues and berries. You see, last summer, we discovered that come July, our local grocery store stocks up on every imaginable berry: there are blackberries and gooseberries, currants and tayberries, golden raspberries and blackberries. We buy them by the flat, and unsurprisingly, they never have a chance to go bad.

To say that we’ve been living our best life this summer would be an understatement. Sure, there are long days and evenings of work, but on the weekends, and before the kids go to the bed, we are straight up chilling in the backyard, usually with snacks and cocktails in hand.

We teamed up with Pints and Plates a few months ago when we shared their recipe for Green Beans and Dates with Pancetta and are excited to be partnering with them again to share a little summer cocktail recipe with you. Pints and Plates’ mission is to celebrate life through beer and food experiences, and we couldn’t think of a better way to celebrate than mixing two of our favorite summer things: berries and beer to make a Beertail! If you’re not familiar with it, a Beertail is simply a cocktail made with beer. The Wikipedia entry will bring many memories back to you (remember Irish Car Bombs?!). This is not THAT kind of Beertail. This is the “I’m 30-something and have children” kind of Beertail. It incorporates basil to add an herby freshness and Leinenkugel’s Summer Shandy, a wheat beer that’s actually mixed with lemonade! If this isn’t summer, we don’t know what is.

1. Add the berries to the bottom of a pint glass, along with the basil leaf, and muddle them.
2. Slowly pour the beer into the glass, tilting the glass as you pour. Garnish with a slice of lemon and a basil leaf or two.

This is a sponsored post in partnership with our friends at Pints and Plates. All words and opinions are our own. Thank you for supporting the brands that help us do what we do!

]]>http://www.turntablekitchen.com/recipes/berry-basil-beertail/feed/0Ricotta Toast with Blueberry-Basil Quick Jamhttp://www.turntablekitchen.com/recipes/ricotta-toast-blueberry-basil-quick-jam/
http://www.turntablekitchen.com/recipes/ricotta-toast-blueberry-basil-quick-jam/#respondTue, 08 Aug 2017 04:54:06 +0000http://www.turntablekitchen.com/?post_type=recipe&p=50481Back when we took our first family trip to Los Angeles as a family of three (!!!), we did something I feel is probably out of the question for a few more years. We went out to brunch. To a really popular joint, no less, called Sqirl — you may have heard of it? It Continue...

Back when we took our first family trip to Los Angeles as a family of three (!!!), we did something I feel is probably out of the question for a few more years. We went out to brunch. To a really popular joint, no less, called Sqirl — you may have heard of it?

It was already a popular spot when Bon Appetit profiled the restaurant and made its burnt ricotta toast famous coast to coast. The concept of burnt toast sounds both genius and odd, and I was intrigued enough to order it. Needless to say, my mind was blown. Beyond the surprising delight that is perfectly burnt brioche, was the mound of ricotta and seasonal jam atop of it.

Somehow, I had never gotten around to putting ricotta and jam on toast, but the beautiful cookbook Simple Fare reminded me of the joy I could recreate at home.

To be perfectly clear, this is NOT Sqirl’s burnt ricotta toast. Rather, this is my version of ricotta on toast. It came together super quickly a few weekends ago, and felt like a departure from our usual weekend breakfast routine. The quick jam recipe, which is barely adapted from Simple Fare, makes use of the copious amounts of blueberries we’ve had in our house (summer in Seattle, people!) and basil growing in our garden. If you have the time, try making your own ricotta, but if not, a good quality store-bought ricotta will do the trick. Here’s the thing about the jam: it’s made with butter. And it’s important to eat it warm. The buttery richness makes it to die for.

I recommend splurging on a bakery loaf (or homemade bread) for this one. We love the pullman loaf from Tall Grass Bakery in Ballard, Seattle.

1. Preheat your oven to 400 degrees F. Combine the blueberries, sugar, butter, balsamic vinegar, and basil leaves in a cast iron skillet. Place in the oven and roast for about 15 minutes, tossing occasionally.
2. Transfer the skillet to the stovetop and cook over medium-high heat, tossing occasionally, until you’ve achieved the desired thickness. This should take about 5 minutes. Remove the basil leaves and let sit while you prep the bread.
3. Brush both sides of your toast with the melted butter. Spread the slices of bread on a baking sheet and place in the oven for 2-3 minutes. Flip the bread and toast for another 2-3 minutes. Watch carefully. You want your bread to get a little golden / toasty.
4. Remove the bread from the oven and let cool slightly.
5. Divide the toasts among plates. Scoop a generous amount of ricotta into the center of each piece of toast, spreading it almost to the edges. Then, take a generous scoop of blueberry jam and drop it in the center of the ricotta. The key here, with all of the elements, is to use a GENEROUS amount. You want the ricotta and jam to spill over the sides. Enjoy the delicious mess.

I should mention Karen’s note on the jam: you want to eat it warm. If it’s been in the fridge, reheat it before consuming again. It’s great on toast, waffles, pancakes, and atop yogurt.

]]>http://www.turntablekitchen.com/recipes/ricotta-toast-blueberry-basil-quick-jam/feed/0Home Bar: Piña Coladahttp://www.turntablekitchen.com/recipes/pina-colada/
http://www.turntablekitchen.com/recipes/pina-colada/#respondMon, 03 Jul 2017 17:55:56 +0000http://www.turntablekitchen.com/?post_type=recipe&p=49495I know, I know. Another rum drink. While I’ve already shared my love of the Angostura Colada, I just couldn’t help myself in this recent California heatwave. It’s not often that it’s beach weather in San Francisco, and I could only think of one drink that made sense to enjoy in the sand. The Piña Continue...

I know, I know. Another rum drink. While I’ve already shared my love of the Angostura Colada, I just couldn’t help myself in this recent California heatwave. It’s not often that it’s beach weather in San Francisco, and I could only think of one drink that made sense to enjoy in the sand.

The Piña Colada is a classic drink that requires no introduction, but this version adds a touch of lime juice to balance the otherwise too-sweet version you were likely introduced to. It also calls for Lost Spirits Cuban-inspired 151 rum, which is a very strong rum that stands up against all of the competing flavors. Just a heads up: you probably don’t want to drink more than one of these after you look at the nutritional information on the coconut cream.

Lost Spirits was recently featured in Wired (if you enjoy the back stories on booze that you consumer, the article is a great read). Lost Spirits recently sent me tickets to join them at their new distillery in Downtown LA, and I can’t wait for the opportunity to see their Willy Wonka setup with my own eyes.

In a recent phone call with the Bryan Davis, founder of Lost Spirits, he explained the work he’s done at the distillery like this: “You know how you can’t get off the ride at Pirates of the Caribbean at Disneyland and drink with the pirates? That’s the problem that I am trying to solve for.”

No blenders on the beach! Crush ice using a lewis bag or towel and a mallet. Pour all liquid ingredients into the cup. Fill the cup halfway with ice and give it a mix with a swizzle stick or your bar spoon. Fill the cup with ice over the edge of the cup. Garnish.

]]>http://www.turntablekitchen.com/recipes/pina-colada/feed/0Chocolate-Walnut Dipped Strawberry Popsicleshttp://www.turntablekitchen.com/recipes/chocolate-walnut-dipped-strawberry-popsicles/
http://www.turntablekitchen.com/recipes/chocolate-walnut-dipped-strawberry-popsicles/#commentsWed, 28 Jun 2017 14:51:31 +0000http://www.turntablekitchen.com/?post_type=recipe&p=49430This is a sponsored post in partnership with the California Walnut Board. All words and opinions are our own. Thank you for supporting the brands that help us do what we do! While you’re reading this, we’re embarking on our second family vacation as a family of five. Truth be told, we were supposed to Continue...

This is a sponsored post in partnership with the California Walnut Board. All words and opinions are our own. Thank you for supporting the brands that help us do what we do!

While you’re reading this, we’re embarking on our second family vacation as a family of five. Truth be told, we were supposed to go with friends and it’s been something we had looked forward to for months. But our dear friends’ daughter fell ill (nothing too serious!) and they had to cancel the trip. We had already coordinated time off from work and with our nanny, and booked the rental house, so here / there we are! Last summer, we went to Portland as a family, and while it wasn’t 100% smooth sailing, I remember driving home and feeling really confident. Like, we got this whole big family parenting thing! I’m really hopeful that future me feels the same way right now.

The other day, while I was driving to work at my studio space that I share with my friend Joanna, I was listening to KEXP when they started playing Abba’s Dancing Queen. To this day, that album marks the day I realized I could have things in common with my parents.

We were driving to New York City from our home in Jersey when I was about 10 or 11, and my dad threw a CD into the stereo. While I’d normally quickly throw on my own headphones, I had perked up. Whatever was playing, I liked it. I remember my parents rocking out, singing along to all their favorite songs. They would have been just a few years older than I am today.

I was immediately transported to our car, the mugginess of the East Coast in the middle of the summer, the weight of my Walkman and CD collection on my lap, and my sweaty feet, trapped in those awful Jelly shoes we all had in the 5th and 6th grade. The memory hung there for a few minutes, and then it dissipated and I was back to thinking a million thoughts about to-dos and work, and grocery shopping. Funny how nostalgia works that way.

This year, I made it my mission to finally join Billy’s famous Popsicle Week, and I’m so glad to be sharing this recipe with you today. Nothing says summer like a fingers stained red, and with a bounty of strawberries in the fridge. Inspired by a recent visit to Pop Bar, which offers an assortment of dips and topping for their popsicles, I dipped mine in chocolate and rolled them in chopped walnuts. They’re pretty spectacular, if I do say so myself.

Chocolate-Walnut Dipped Strawberry Popsicles
*makes about 9 popsicles

For the popsicles:
3 cups of strawberries, hulled and halved
2 tablespoons of agave nectar
1/2 cup of water

1. Combine the strawberries, agave nectar, and water in a blender. Puree until smooth, then pour into popsicle molds and freeze for at least 4 hours.
2. To make the chocolate dip, combine the chocolate and coconut oil in a heat-proof bowl and set over a double broiler. Stir until melted, then remove from the heat.
3. Run the popsicle mold under warm water and remove one popsicle from the mold. Quickly dip it in the chocolate dip, and immediately dip in the chopped walnuts. Set on a plate to harden, the work your way through the other popsicles. They can be eaten immediately, or refrozen.

This is a sponsored post in partnership with the California Walnut Board. All words and opinions are our own. Thank you for supporting the brands that help us do what we do!

]]>http://www.turntablekitchen.com/recipes/chocolate-walnut-dipped-strawberry-popsicles/feed/1Breakfast Tacos with Soft Scrambled Eggs & Chorizo (Sponsored)http://www.turntablekitchen.com/recipes/breakfast-tacos/
http://www.turntablekitchen.com/recipes/breakfast-tacos/#respondWed, 21 Jun 2017 17:07:45 +0000http://www.turntablekitchen.com/?post_type=recipe&p=49406This is a sponsored post in partnership with LA VICTORIA®. All words and opinions are our own. Thank you for supporting the brands that help us do what we do! Having spent a large chunk of my life living up and down the California coast, I can honestly say that there is no more perfect food than Continue...

This is a sponsored post in partnership with LA VICTORIA®. All words and opinions are our own. Thank you for supporting the brands that help us do what we do!

Having spent a large chunk of my life living up and down the California coast, I can honestly say that there is no more perfect food than a taco. Fish tacos, chicken tacos, veggie tacos. You name it, I’ve had it. And an excuse to eat tacos for breakfast? I’ll take it.

My favorite tacos, though, are even less about the filling and more about the toppings. Whether it’s pickled red onions, the perfect roasted tomatillo salsa, fresh cilantro, crumbly cotija cheese, or a simple squeeze of lime juice, the accoutrements are really what make or break a good taco. A good tortilla is key, too.

We make tacos at Casa Hickey on a fairly regular basis. The kids mostly nosh on the tortillas and whatever sides we prepare (shredded cabbage is a favorite) while we go heavy on the hot sauce and salsa, and enjoy an opportunity to eat with our hands. As parents, we celebrate the fact that tacos are a relatively easy dinner option (and pretty healthy and inexpensive, too, depending on the fixins’).

This week, we’ve teamed up with LA VICTORIA® to share our take on one of our favorite kinds of tacos: the breakfast taco. LA VICTORIA® was founded in 1917 by the La Baca family and created the first jarred salsa in the U.S. (now called SALSA BRAVA®) and this year, they’re celebrating 100 years of providing salsas, taco sauces, enchilada sauces, and chiles in the U.S. by hosting dinner parties in San Diego, Los Angeles, San Francisco, and Portland.

We enjoyed samples of LA VICTORIA® Mexican sauces and salsas (which are made with tomatoes sourced from California’s Central Valley!) and incorporated their Fire Roasted Diced Jalapeños, as well as their red and green salsas, into our Tex-Mex-California- inspired tacos. If you ask us, breakfast tacos are great for breakfast AND dinner.

1. Whisk the eggs in a medium mixing bowl with milk and season with salt and pepper. Cook over low heat (the lower the better), occasionally pushing up the edges towards the middle until the eggs begin to set about 15 minutes.

2. In a separate sauce pan, heat the olive oil over medium heat and then add the chorizo, stirring and breaking it up into bite-sized pieces until cooked through (about 7-10 minutes).

3. Warm the tortillas in a skillet over medium-high heat until hot, about 1-2 minutes.

4. Divide up the eggs and chorizo over the tortillas and top with avocado, salsa, fire roasted jalapeños, and cilantro. Serve with salsa, hot sauce, and lime wedges.

This is a sponsored post in partnership with LA VICTORIA®. All words and opinions are our own. Thank you for supporting the brands that help us do what we do!

]]>http://www.turntablekitchen.com/recipes/breakfast-tacos/feed/0Incredible Vegan German Chocolate Cakehttp://www.turntablekitchen.com/recipes/incredible-vegan-german-chocolate-cake/
http://www.turntablekitchen.com/recipes/incredible-vegan-german-chocolate-cake/#commentsTue, 13 Jun 2017 16:27:37 +0000http://www.turntablekitchen.com/?post_type=recipe&p=49353For Matt’s 30th birthday, I baked him a German Chocolate Cake — his favorite, and my very first layered cake. I only had one cake pan at the time, so I had to bake one layer first, then clean my pan and bake the next. I bought shredded coconut (my first time ever, too, because Continue...

For Matt’s 30th birthday, I baked him a German Chocolate Cake — his favorite, and my very first layered cake. I only had one cake pan at the time, so I had to bake one layer first, then clean my pan and bake the next. I bought shredded coconut (my first time ever, too, because until recently, I’d hated coconut). I protected that cake with my life as we transported it in a cab to the party destination.

The theme of the party was “old” (har har) and everyone could interpret it however they wanted. Most people took it to mean “dress like you’re from another era” while he and I interpreted it pretty literally. He wore an old tweed jacket that we found at a thrift store and parted his hair on the side, while I did my best babushka impression. It was probably the first time I had gone to a party intentionally not trying to look cute.

It was sweet to imagine the two of us growing old together. I hadn’t baked a German Chocolate Cake since, but when our friend Kathryne’s book, Love Real Food, arrived on our doorstop, and I saw a healthified version of German Chocolate Cake, a wave of nostalgia hit me.

It’s true what they say. Hindsight is 20/20. Those years we spent living in San Francisco weren’t always blissful, but in retrospect, they were so full of love and discovery. In that tiny little brown kitchen, I made my first layered cake, and just a few years later, my second, for Neko’s 1st birthday.

Kathryne’s German Chocolate Cake is in some ways, the opposite of a classic German Chocolate Cake: it’s devoid of butter, condensed milk, and eggs. But what it lacks in tradition, it makes up for in texture, flavor, and creativity. Kathryne’s inventive date and pecan frosting is dynamite, and the cake itself is rich and chocolate-y and perhaps more importantly, incredibly easy to make (no layers, no mixer).

1. Preheat your oven to 350 degrees F and grease a 9 x 9 inch baking pan.
2. Combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a bowl. Add in the coconut oil, vinegar, and vanilla extract, followed by the warm water. Stir with a large wooden spoon until incorporated.
3. Transfer the batter to the baking pan and bake for about 34 minutes, or until a toothpick inserted into the center comes out clean. Let rest until cooled.
4. While the cake is baking, make your frosting: cover the dates with the hot water and let sit for about 10 minutes (until soft). Drain the water then add the dates to a food processor along with the rest of the frosting ingredients (except the pecans and coconut). Pulse until smooth, stopping to scrape down the sides, as needed.
5. Add the coconut and pecans and pulse until they are both incorporated.
6. Spread the frosting over the cake evenly (make sure your cake has cooled before doing so).
7. This cake can be stored in the refrigerator for up to 5 days and is an excellent dessert to bring to a potluck or a picnic.

]]>http://www.turntablekitchen.com/recipes/incredible-vegan-german-chocolate-cake/feed/4Iced Rhubarb-Hibiscus Teahttp://www.turntablekitchen.com/recipes/iced-rhubarb-hibiscus-tea/
http://www.turntablekitchen.com/recipes/iced-rhubarb-hibiscus-tea/#commentsFri, 02 Jun 2017 05:14:40 +0000http://www.turntablekitchen.com/?post_type=recipe&p=49309There’s a great fallacy in life that adults have things figured out. I realized this when I became an adult, not too long ago (I’d like to believe). Maybe because I’m of the millennial generation, but I still call my dad when I have car problems, and my mom when I have a weird rash Continue...

There’s a great fallacy in life that adults have things figured out. I realized this when I became an adult, not too long ago (I’d like to believe). Maybe because I’m of the millennial generation, but I still call my dad when I have car problems, and my mom when I have a weird rash on my arm. I have definitely dropped the f bomb in front of my kids. And just the other week, I sat in my car and let out a not-so-silent scream (a toddler-like tantrum, only I was alone) over some pretty insignificant stuff.

The truth is, I turned 34 last Friday. And never had I ever imagined what that would look like. If you had told me when I was 25 that someone was 34, I obviously would have thought to myself, “that’s old.” Naturally, older people get annoyed with remarks like this because old people always think everyone is younger than them, and should just be “enjoying every moment.” But it’s true.

I worry that I’ve become a young person in an old-er person’s body. A body that has birthed three children, and whose knees sometimes make that awful cracking sound when I bend down. I mourned the loss of my enthusiasm for birthdays. I was too tired to bake myself a cake, as I usually do. For a few months, I actually worked backwards to figure out that no, it wasn’t my 32nd birthday.

I don’t feel old, and in the grand scheme I’m certainly NOT old. But I’m stuck in that weird part of life where no one can argue that I’m a grownup, with very grownup responsibilities. I’ve started to worry about finances. Like, a lot. And I’ve started to think and say things I remember my parents saying to me, like “you have to finish all of your dinner, or there’s no treat after!” I wear shoes that are comfortable, first and foremost. And I almost always overpack for a daytime outing.

A few weeks ago, I unknowingly broadcasted a live Instagram story and was horrified to learn than a handful of people had tuned in. What was I worried about? That people would hear our bath time routine? Our often chaotic evening? Sort of. I was acutely aware of being “a regular family.” We spend so much time hiding behind perfectly curated social media accounts, but truly, everyone is struggling with something.

And right now, I’m working hard to actually do the thing I get so annoyed about: enjoying the moments. Not every moment, because there are plenty that feel boring and hard, and frustrating. But actually dipping my toes into average-dom. Being tuned into the everyday-ness of life. Moments when we’re just out in the backyard, the kids are roaming free, and I’ve got an ice cold rhubarb-hibiscus iced tea…and finances and grownup worries are the last thing on my mind.

This recipe is from our friend Shelly’s new book Vegetarian Heartland (officially out on June 7th!). If you, like me, love everything rhubarb, go make this while you can still get your hands on it.

1. Combine the rhubarb, water, and lemon peel in a medium sauce pot and bring to a boil. Lower, the heat, cover, and simmer for about 45 minutes.
2. Stir in the hibiscus and allow the mixture to simmer for another 15 minutes.
3. Remove the pot from the heat and stir in the honey.
4. Strain the iced tea into a heatproof container, and toss the solids.
5. Let chill, then serve over ice, garnished with fresh mint leaves.

]]>http://www.turntablekitchen.com/recipes/iced-rhubarb-hibiscus-tea/feed/2Home Bar: Beachcomber’s 151 Swizzlehttp://www.turntablekitchen.com/recipes/home-bar-beachcombers-151-swizzle/
http://www.turntablekitchen.com/recipes/home-bar-beachcombers-151-swizzle/#respondMon, 22 May 2017 04:40:54 +0000http://www.turntablekitchen.com/?post_type=recipe&p=49174Over the past few months, I seem to have shifted my booze consumption back to the basics: drinking mostly neat pours (unmixed liquor served without being chilled) or with a touch of water. Don’t get me wrong, I still love cocktails, but I’m finding satisfaction in the subtlety of each spirit lately. And what better Continue...

Over the past few months, I seem to have shifted my booze consumption back to the basics: drinking mostly neat pours (unmixed liquor served without being chilled) or with a touch of water. Don’t get me wrong, I still love cocktails, but I’m finding satisfaction in the subtlety of each spirit lately. And what better way to express subtlety than with 151 proof rum, crushed ice, and an umbrella? While the presentation suggests a typical tiki drink, the recipe is dead simple.

I recently added a few new rums to my overproof collection (I generally think of this as rum with alcohol content greater than 50%) and set out to enjoy my day with one of my favorite cocktails. If you have a blender at home, this is the perfect way to use it. If not, the crushed ice function of your refrigerator will work, or you could do it the old fashioned way like I do, with a lewis bag and mallet.

The ice melts and dilutes the strength of the rum with a bit of time, so don’t be too put off by the 151 rum. Just don’t overdo it with a heavy pour, or you might release your inner pirate.

Add all liquid ingredients into a blender and 1 cup of crushed ice. Flash-blend at high speed for no more than 5 seconds. Pour unstrained into a flared metal swizzle cup, adding more crushed ice to fill. Dust with nutmeg. Garnish with a cinnamon stick.

No blender:

Crush ice using a lewis bag or towel and a mallet or with your refrigerator. Pour all liquid ingredients into the cup. Fill the cup halfway with ice and give it a mix with a swizzle stick or your bar spoon until you start to see a frost develop on the outside of the glass. Using a tin glass will create the best presentation. Fill the cup with ice over the edge of the cup. Garnish your heart out.

]]>http://www.turntablekitchen.com/recipes/home-bar-beachcombers-151-swizzle/feed/0Sarah Kieffer’s Dutch Babyhttp://www.turntablekitchen.com/recipes/sarah-kieffers-dutch-baby/
http://www.turntablekitchen.com/recipes/sarah-kieffers-dutch-baby/#respondMon, 15 May 2017 17:56:48 +0000http://www.turntablekitchen.com/?post_type=recipe&p=49126The other day, I posted on Facebook, “Anyone else feel like they’re just barely holding their shit together?” It may have been my most commented on post, ever. It seems like nobody, none of us, feels like they’ve got it figured out. Which is kind of obvious, if you really think about it. But boy Continue...

The other day, I posted on Facebook, “Anyone else feel like they’re just barely holding their shit together?” It may have been my most commented on post, ever. It seems like nobody, none of us, feels like they’ve got it figured out. Which is kind of obvious, if you really think about it. But boy was it reassuring to hear other people say they’re just as much of a mess as I feel like I am.

I’ve gone on and on about this season of my life and while so many people have much bigger problems than I do, in our own little worlds, things can feel grand, even when they’re not in the longrun. I feel like I’ve been floating in a sea of uncertainty, and after talking with many, many friends who are also in their mid-30s (geez, when did THAT happen?), it seems like we’re all feeling it.

Regardless of whether we’re married or single, childless or with children, homeowners or renters, successful in our careers or still finding our footing, this feels like a monumental stage in our lives. A time when we’re carrying a big load on our shoulders, seemingly at all times.

We’re looking at ourselves and often not recognizing ourselves, we grapple with health issues and mortality, and we’re constantly told to just enjoy it because it goes by too fast. I’m desperately trying to become more comfortable with uncertainty as, we all know, life’s uncertain. Someone recently told me that successful people — entrepreneurs, professional athletes — practice becoming comfortable with discomfort.

It feels like this stage in my life feels so out of body; everything feels challenging: work, children, relationships and yet, there’s a huge benefit to all this. Perhaps for the first time, I’ve been pushed to learn how to deal with uncertainty, to practice being more mindful, to work on myself. And this work, I am realizing, is the most important work of all.

Sarah Kieffer’s Dutch Baby
*adapted (barely) from The Vanilla Bean Baking BookThis recipe has become my go-to for all brunches. It’s so much easier than standing at the oven flipping pancakes. When we have friends over for breakfast or brunch, I make two of them, along with a fruit salad. And now you can, too.

1. Preheat your oven to 450 degrees F.
2. Add the flour, cornstarch, sugar, and salt to a large mixing bowl and whisk to combine.
3. Combine the milk, eggs, and vanilla extract in a large measuring cup or small bowl, and whisk until incorporated.
4. Whisk 1/3 of the wet mixture into the dried ingredients. Slowly drizzle in the rest, whisking until smooth.
5. Add the butter to a large cast iron skillet and place it into the oven for 3-4 minutes (until the butter has melted).
6. Remove the cast iron skillet from the oven (make sure to wear oven mitts!) and pour in the batter. Place the skillet back into the oven and bake for 16 – 20 minutes, until the edges are crisp and browned, and puffed all around.
7. Carefully remove the skillet from the oven and dust the Dutch Baby with powdered sugar. To serve, cut into wedges, add a hearty dollop of whipped cream, and a generous topping of berries.

]]>http://www.turntablekitchen.com/recipes/sarah-kieffers-dutch-baby/feed/0Mystic Walnut Energy Biteshttp://www.turntablekitchen.com/recipes/mystic-walnut-energy-bites/
http://www.turntablekitchen.com/recipes/mystic-walnut-energy-bites/#respondTue, 02 May 2017 04:37:17 +0000http://www.turntablekitchen.com/?post_type=recipe&p=49012This is a sponsored post in partnership with the California Walnut Board. All words and opinions are our own. Thank you for supporting the brands that help us do what we do! Before we moved to Seattle, I worked at a startup in San Francisco that had an on site culinary crew. In addition to Continue...

This is a sponsored post in partnership with the California Walnut Board. All words and opinions are our own. Thank you for supporting the brands that help us do what we do!

Before we moved to Seattle, I worked at a startup in San Francisco that had an on site culinary crew. In addition to cooking up healthy lunches, they also made a daily 3 pm snack for the team (I realize how ridiculous this sounds to 99% of America…). Snacks varied from popcorn and granola bars to a variety of energy balls which I initially never wanted to eat. But one day, I looked at the long list of ingredients, which included cocoa powder and protein powder, and dug in. I was pregnant with twins, and starving.

I was pleasantly surprised that “energy balls” was just a cute name for what I would otherwise consider raw cookie dough or granola bars. They might be healthy, but they taste like dessert. Dessert sweetened with dates and dried figs or honey, but still. You get my drift.

After that first try, I was always one of the first people to line up to taste test whatever was the latest and great flavor of the day. Energy balls rarely failed me (except the ones rolled in coconut flakes). There are a few reasons why I’m particularly fond of this sort of treat: for starters, it requires virtually zero prep time. In fact, all you really need is a food processor, and a few pantry staples. Second, they can be enjoyed by people with gluten allergies, vegans, and those who are eager for a sweet treat, but trying to watch their carb intake. Third, they can be boosted with a variety of healthy additions, like chia seeds, bee pollen, and matcha.

There really is no limit to what you can do with these! They’re almost truffle-like in nature, and to make them even more dessert-like, I dipped them in a quick-hardening chocolate magic shell (an idea inspired by this recipe). The leftovers, by the way, are perfect drizzled over ice cream. Sprinkled with some pretty things (like the afore-mentioned bee pollen or matcha), they’re elevated from “balls” to “bites.”

This recipe makes about 8 bites: they’re pretty rich, so you probably won’t eat more than one at a time. Keep these stored in the refrigerator, and try to consume them within a few days for maximum freshness.

bee pollen and matcha powder, for dusting
other garnish options you can try: French Gray sea salt, cacao nibs, and sesame seeds

1. Combine all the ingredients in a food processor and pulse until mostly smooth (small chunks of walnuts are ok).

2. Use a cookie scoop to form the mixture into about 8 balls and place them on a foil-lined baking sheet. Place the baking sheet in the the freezer for about 30 minutes.

3. Combine the chocolate chips and coconut oil in a small tupperware and microwave on high for 30 seconds. Stir together for about a minute, then microwave for another 30 seconds. Stir to melt the rest of the chocolate.

4. Remove the chilled walnut bites from the refrigerator. Dip them into the magic shell and place back on the foil-lined baking sheet. Before the chocolate has time to harden, sprinkle with bee pollen and matcha powder.

This is a sponsored post in partnership with the California Walnut Board. All words and opinions are our own. Thank you for supporting the brands that help us do what we do!

]]>http://www.turntablekitchen.com/recipes/mystic-walnut-energy-bites/feed/0Yeast-Free Cinnamon Bunshttp://www.turntablekitchen.com/recipes/yeast-free-cinnamon-buns/
http://www.turntablekitchen.com/recipes/yeast-free-cinnamon-buns/#respondTue, 11 Apr 2017 16:29:45 +0000http://www.turntablekitchen.com/?post_type=recipe&p=48762I recently joked to a friend that if my content of the past 6 months were turned into a haiku (ignoring the whole 5-7-5 rule), it would go something like this: Motherhood is rough! We live in Seattle! Winter is long! It got me thinking about how each phase in life comes tied to a Continue...

I recently joked to a friend that if my content of the past 6 months were turned into a haiku (ignoring the whole 5-7-5 rule), it would go something like this:

Motherhood is rough!
We live in Seattle!
Winter is long!

It got me thinking about how each phase in life comes tied to a big theme, or a few mini themes. I think the first is going to stick around for a while. The second is probably already getting a bit dated; we’ve lived in Seattle for 1.5 years already — how is this possible?. I promise that soon, I’ll stop talking about how we “just moved to Seattle” or that I’m “from San Francisco.” The last, I hope to God is one I don’t need to revive until next winter because ohmygod did anyone else feel like this winter was the longest winter there ever was?

Combined with the fact that I am basically the opposite of a homebody and my children are currently in what I consider to be one of those super fun / super tough ages, it felt like I fell into a big, deep hole and am only now starting to emerge from under there. I had a lot of lot of dark days (both figuratively and literally). Seattle, you guys, I get it. Winter sounds all moody and romantic and in December, it’s about right. But come March and now, here we are in April, it’s downright SAD with a capital S. Maybe next year I should get one of those lamps?

I’ve never been good at handling failed kitchen experiments, but failed kitchen experiments since having kids pretty much guarantee a good cry for me. You see, I’m a perfectionist by nature and I’m particularly sensitive when it comes to spending my time on something and then feeling that that precious time was somehow wasted. I had grand plans for making these cinnamon buns that initially got derailed by an incorrect grams to cups conversion. I sadly threw out my dough in frustration and went to bed.

The next afternoon, when every single one of my three children seemed to be having a meltdown, I made an announcement. “We’re making cinnamon buns!” I told an unenthusiastic crew of whiny small people. I opened nearly all the kitchen drawers. I let the flour spill from the counter to the floor. I silently caught a glance of my daughter, Mila, lick some flour directly off the flour. But I focused on the dough.

I let go of my expectations for clean counters, a healthy dinner plan, order. The second time around, I paid close attention to the measurements, and the dough came together beautifully. It was as if the universe understood that I needed a cinnamon bun, or three.

I know that there will inevitably be a shift in the winds: things will feel easier and then harder again. But the promise of cinnamon buns requiring no rise, no wait, no overwhelming plan, will beckon, always.

1. Preheat the oven to 390 degrees F and generously butter a 12-cup muffin tray.
2. Make the filling by melting the butter in a small pot over medium-low. Combine the sugar and cinnamon in a small bowl.
3. Make the dough: place the flour, baking powder, salt, and cardamom in a bowl of a stand mixer fitted with a beater attachment. Add the butter and mix until the mixture resembles coarse meal. Then, slowly drizzle in the milk with the mixer running at medium-low speed. Mix just until the dough comes together, then transfer it to a floured work space.
4. Fold the dough over two- three times then roll it out into a rectangle that’s about a half inch thick. Brush the dough with the melted butter and cover with the cinnamon sugar. Roll from the long end, sealing the roll by pinching and twisting the dough along the edges.
5. Give the roll a gentle squeeze to make sure it’s of uniform thickness, then cut it, crosswise, into 12 rolls. Take one roll and peel back a loose end of dough, tucking it under to cover the bottom. Then, gently tuck into the muffin tray slot with the flap down. Repeat this with the rest of the buns.
6. Place the tray in the oven and bake for about 25 minutes, or until the buns are golden.
7. Once done, remove them from the tray and place on a cooling rack. While they are still warm, dip them in a bowl of sugar and eat right away. They’ll last for a day or so but won’t be nearly as good as they are fresh out of the oven.